Mango and Apricot Pancakes

You asked for a tasty breakfast recipe we brought it. Mango and apricot pancakes, each child likes to have it for breakfast. Try it and thank us later.

Makes: 12 pancakes
Time: 20 minutes
Age: 12+ months

Ingredients:

250ml whole milk
250g mango
130g plain flour
120g apricot
Zest of 1 lemon
1 medium egg
2 Tbsp natural plain yoghurt
1 Tbsp sunflower oil
2 tsp baking powder
1 tsp pure vanilla extract

Instructions:

• Peel, cut and put the mango in a blender. Blitz to create a smooth puree.
• Thoroughly wash the lemon and finely grate the zest.
• In a mixing bowl, add the mango puree, milk, egg, oil, lemon zest and vanilla extract and whisk well to combine.
• Sift in the flour and baking powder and mix well until smooth but don’t overmix.
• Meanwhile, heat a non-stick frying pan over medium heat and spoon the mixture over to form round pancakes. 
• Cook for 3-5 mins and flip them when bubbles appear on the surface.
• Cook on the other side for 3 more minutes or until golden brown.
• Meanwhile, peel, pit and puree the apricots with the yoghurt in the blender to make a smooth sauce.
• Store the pancake batter and sauce in separate airtight containers in the fridge for up to 2 days or freeze for up to 3 months. 
• Cook the pancakes and pour the sauce over just before serving.

Enjoy!

Nutrition Information Typical Values: 

% reference intake of an average adult (8400kJ/2000kcal)